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Pierre Hermé’s Pistachio Paste

2016-09-12
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Monday September 12, 2016
  • Comments : 21 Comments
  • Languages :  English  |   Français
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   La version Française se trouve ICI
PIstachio pastes can be expensive and not too good, so why not make your own ? 
Pistachio Paste of Pierre Hermé

About this recipe

For those who either don’t like buying their pistachio pastes or for those who find them too expensive, here’s the perfect recipe !

An easy recipe from world pastry master Pierre Hermé

Pistachio Paste of Pierre Hermé

Pistachio Paste of Pierre Hermé

Source of the recipe

This is a recipe that I found in his book “Plaisirs Sucrés“.

Be aware that lots of blogs mention this recipe, but with mistakes. I am giving you the authentic one here!
Pistachio Paste of Pierre HerméI am committing here to give you the original recipe, and whenever I am modifying it, I am letting you know !

Modifications to the original recipe

  • I divided the quantities by half
  • As my paste was too thick, I added some

    Almond liquor



Recipes using Pistachio Paste

Pierre Hermé’s Pistachio Crème Brûlée

All the recipes using Pistachio Paste


Ingredients

Pistachio Paste of Pierre Hermé 
2 ¼ Cups Pistachios (250 grams)

2 Tablespoons Water (35 grams)

½ Cup Sugar (125 grams)

⅔ Cup Almond Flour (62 grams)

A few drops of Almond Extract

 Optional

A few drops of Almond liquor

Steps

Keep in mind, the quantity of the

Pistachios

(2 ¼ Cups or 250 g) assumes the pistachios are already shelled… Otherwise, shell them and weigh them to get exactly 2 ¼ Cups or 250 g !

Pistachio Paste of Pierre Hermé
And of course, your pistachios must be unsalted !

Pistachio Paste of Pierre Hermé

Precook the Pistachios

Also, you must make sure the pistachio are thoroughly peeled, here’s how to remove the peel.
Even if the pistachios you bought don’t come with their peel, this step is needed to soften the pistachios.

Bring water to a boil

Pistachio Paste of Pierre Hermé
Add the pistachios in boiling water

Pistachio Paste of Pierre Hermé
Cook for

2 minutes



Pistachio Paste of Pierre Hermé
And strain them

Pistachio Paste of Pierre Hermé
Pistachio Paste of Pierre HerméThen rub them with a kitchen towel
Pistachio Paste of Pierre Hermé
Amazing ! The peels come out quite easily

Pistachio Paste of Pierre Hermé
Pistachio Paste of Pierre Hermé
Lots of bloggers recommend to toast the

Pistachios

, but it dries them, and so I am not recommending toasting them. Besides, Hermé does not mention it either

 NOTE (08/09/2017) :

  

In the initial version of the recipe, I mentioned to toast the pistachios : I now think it’s not such a great idea

 

Pistachio Paste of Pierre Hermé
Transfer the

Pistachios

onto a large mixing bowl

Pistachio Paste of Pierre Hermé
Pistachio Paste of Pierre Hermé

The Hot Syrup

For the syrup, boil the

Water

(2 Tablespoons or 35 g) and

Sugar

(½ Cup or 125 g) together in a saucepan

Pistachio Paste of Pierre Hermé
Pistachio Paste of Pierre Hermé
Wash down the sides of the pan with a brush dipped in cold water to prevent crystallization

Pistachio Paste of Pierre Hermé
Boil until the temperature reaches 245 °F / 121 °C

Pistachio Paste of Pierre Hermé
Once the temperature reached 245 °F / 121 °C, pour the hot syrup onto the pistachio

Pistachio Paste of Pierre Hermé
Mix with a spatula

Pistachio Paste of Pierre Hermé
The syrup is still hot, keep on stirring

Pistachio Paste of Pierre Hermé
After mixing for a while, the syrup crystallizes and the pistachios become “sanded”

Pistachio Paste of Pierre Hermé
Pistachio Paste of Pierre Hermé
Pistachio Paste of Pierre Hermé

Mixing

Add the

Almond Flour

(⅔ Cup or 62 g) and the

Almond Extract

(A few drops)

Pistachio Paste of Pierre Hermé

Grinding the paste

You will need a good food processor with a powerful blade otherwise the result will be too grainy

Pistachio Paste of Pierre Hermé
Grind everything for

a few minutes



Pistachio Paste of Pierre Hermé
Pistachio Paste of Pierre Hermé
At the beginning, you get a grainy and moist powder

Pistachio Paste of Pierre Hermé
Keeping on grinding, we start seeing a thick paste

Pistachio Paste of Pierre Hermé

When the paste is too thick…

If the paste is too thick, the blade won’t be able to do its job… That’s when you want to add

Almond liquor

(not in the original recipe).

I use Amaretto…

Pistachio Paste of Pierre Hermé
Pour in the Amaretto while grinding…

Pistachio Paste of Pierre Hermé
You can adjust the thickness of the paste by pouring more or less Amaretto

Pistachio Paste of Pierre Hermé
Pistachio Paste of Pierre Hermé

When the paste is too thick…

If the paste is too thick, grind the paste using a immersion blender (sometimes called 'hand blender')
Pistachio Paste of Pierre Hermé
Pistachio Paste of Pierre Hermé
Pistachio Paste of Pierre Hermé

Result

You may keep this paste refrigerated or even store it in the freezer for a couple weeks

Pistachio Paste of Pierre Hermé


Recipes using Pistachio Paste

Pierre Hermé’s Pistachio Crème Brûlée

All the recipes using Pistachio Paste


The result and the pix




Comments for This Recipe

21 Comments
  1. On Wednesday February 15, 2017
    farah wrote:
    can this paste be used as a tart filling? will it be sweet enough?
  2. On Thursday February 16, 2017
    François answered:
    Hi Farah. No ! Not as such.. The recipe you want to use for a filling would be a pistachio custard. I have the recipe, but unfortunately it is in French :

    >>>> CLICK HERE

    http://www.cuisinedaubery.com/recipe/creme-pistache/
  3. On Thursday March 2, 2017
    Julia wrote:
    Hi. Can it be stored, or must it be used immediately? If yes, what is best method and for how long is it good? Thanks ☺
  4. On Friday March 3, 2017
    François answered:
    I store it several days, about a week, covered with plastic wrap (that must touch the paste, no air between the bag and the paste), cooled down in the fridge
  5. On Tuesday March 28, 2017
    Stephanie wrote:
    Have you ever seen a recipe for Pistachio Croquettes? They are super soft in the center, light green pistachio favoring, then dipped in chocolate, rolled in spanish and blanched peanuts which are ground extra extra fine.
  6. On Friday April 21, 2017
    Azita wrote:
    Thanks for the recipe but roasting the pistachios will take their beautiful green color away. With Almond extract and almond flavor, it will taste like almond past and that is the problem with ready pasts.
  7. On Saturday April 22, 2017
    François answered:
    I see your point, that's why I specified only 10 minutes. That will not degrade the color if you keep it around 10 min, and it will unleash a savor that you wouldn't get without roasting. Pastry is also about finding the right balance between colors and taste !
  8. On Friday July 7, 2017
    Walt wrote:
    The "paste" turned out to be more of a coarse powder, granulated... ? Not enough liquid ?
    could I still use it ?
  9. On Friday July 7, 2017
    François answered:
    Hey Walt, the paste should definitely NOT be a "coarse powder". It should ressemble the same texture as shown on the picture.

    Looks like your pistachios are too dry (?). In any case, keep grinding and pouring in liquid (like Amaretto or even simple syrup), until the "powder" become a paste
  10. On Sunday October 1, 2017
    Jeanette wrote:
    Is this paste can be used as sauce over an ice cream or frozen youghurt?
  11. On Sunday October 1, 2017
    François answered:
    Hi Jeanette,

    This is a paste, and is too thick to be used as a sauce.

    However, if you need a pistachio sauce, here's what you can do:

    - Make a custard : recipe HERE (http://www.cuisinedaubery.com/recipe/vanilla-custard-creme-anglaise/)

    - Make this pistachio paste (or buy one)

    - And mix them together (add the pistachio paste graudually, one tablespoon at a time, until you reach the taste that you like)
  12. On Monday January 22, 2018
    Nicole Perez wrote:
    Thank you for the English version of this recipe. Can this pasta be used to make pistacchio gelato?
  13. On Tuesday January 23, 2018
    François answered:
    Yes it definitely can ! And Pistachio Gelato is MY favorite ice cream. I have a fabulous recipe from a top French chef that I need to add to my blog
  14. On Tuesday February 13, 2018
    Eva wrote:
    My son is allergic to most nuts and peanuts but not pistachios. I cannot even use pistachios processed in a facility that processes other nuts! I wanted to make some petit fours with pistachio paste instead of almond paste. Could I replace the almond flour with rice flour? and something else for the Amaretto? Would this work in petit fours? Thank you.
  15. On Wednesday February 14, 2018
    François answered:
    Hi Eva,

    I would just forget the almond flour and follow the recipe without it, that should still work !
  16. On Wednesday April 4, 2018
    Laurent wrote:
    How would this be incorporated into a recipe to make Parisian flan?

    https://www.ricardocuisine.com/en/recipes/5933-parisian-flan-french-custard-pie-
  17. On Wednesday April 4, 2018
    François answered:
    I would say mixed in the boiling milk
  18. On Wednesday April 18, 2018
    Paul wrote:
    What is the purpose of adding almond flour?
  19. On Wednesday April 18, 2018
    François answered:
    That's a good question Paul.

    I guess Hermé adds the almond flour to thicken or give some texture to the paste ?
  20. On Saturday April 28, 2018
    Stacey wrote:
    Love this, thanks for sharing!!!

    How should it be stored and for how long?
  21. On Monday April 30, 2018
    François answered:
    I would say 2 weeks in the fridge for sure !

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2 ¼ Cups Pistachios (250 g)

2 Tablespoons Water (35 g)

½ Cup Sugar (125 g)

⅔ Cup Almond Flour (62 g)

A few drops of Almond Extract

A few drops of Almond liquor

Total